pantryslut: (Default)
Shred a head of cabbage. Put it in a bowl. Cover it with boiling water, let stand for 10 minutes, then drain. Wipe the bowl dry and return the cabbage.

Grate one fat carrot and one large apple. Add it to the bowl. Add salt and pepper and red wine vinegar and mix.

Cook about 4 pieces of bacon, chopped. When it's cooked, add it and any melted bacon fat to the vegetables. Mix it together and eat the heck out of it because it's fucking delicious.

I made this for the kids' "community celebration" at school today; it almost didn't make it that far.
pantryslut: (Default)
Seafood CSA drop was Saturday; we got six small fillets of black cod. I marinated them in miso and sake for two days and then broiled them. And that was an excellent choice. The browned (caramelized) ends of the fillets were particularly delicious. I did half skin-side up and half skin-side down, and thus I learned to broil them skin side down next time.

The only downside: kids didn't like the fish. But they tried it!

We did have a bit of leftover fish, so I think we will have cross-cultural fish fried rice on Friday.
pantryslut: (hot dog)
Tonight I half-improvised a braised pork recipe. It was outstanding. Here's what I did for posterity.

1. Last night I made the cooked tomatillo sauce from Truly Mexican. Basically, simmer 3 pounds of tomatillos and a couple fresh hot peppers in water until tender but still whole, then blenderize. Cook down the puree a little more, add water to make 4 cups.

2. Also in the fridge: a batch of white beans.

3. Today, I browned four pork shoulder chops in oil, then poured the tomatillo sauce and a bit more than a cup of water over them. Stuck it in the oven at 350, covered, for an hour and a half. Then I added those white beans and their broth, some frozen corn I cut from the cob over the summer, and some diced fresh potato. Stirred, covered up again and braised for another half hour.

4. It turns out that adding the bean broth was probably a bad idea, as the liquid was now quite soupy and not as silky-saucy as I'd wanted. So I reduced it for a while.

5. Then I served over leftover brown rice.

6. Oh my God.
pantryslut: (Default)
This is the recipe for the red beans and rice I made today. I accidentally doubled all the seasonings of the recipe I was working from b/c I forgot I was making half a batch. They turned out ridiculously delicious.

1 cup dry small red beans
3 bay leaves
1/2 pound slab bacon or smoked ham, diced
1/4-1/2 pound andouille sausage, diced
2 leeks, diced (or 1 small onion -- it's leek season here)
1 teaspoon cayenne
6 cloves garlic, chopped (I used a mixture of cloves and green garlic stems)
2 tablespoons whole-grain mustard
1/4 cup red wine or cider vinegar
2 teaspoons dried thyme
1-2 teaspoons salt
1/4-1/2 teaspoon freshly ground black pepper
2 cups cooked rice

Soak the beans overnight and drain.

Combine the beans, bay leaves, and about 8 cups of water -- enough to cover to a depth of one inch -- in a heavy stockpot. Bring to a boil over high heat and then reduce to a simmer.

Meanwhile, brown the sausage and bacon in a heavy skillet for 4-5 minutes. (If you are using onion instead of leeks, add here and cook for 5 minutes more.) Add cayenne, garlic, leeks, nystardm thyme, salt and pepper and saute for 5-8 more minutes. Scrape into the stockpot with the beans. Deglaze the pan with the vinegar and add this to the beans.

Stir and simmer the entire mixture slowly, uncovered, for about 3 hours, stirring occasionally, until the beans are soft enough to mash easily with a wooden spoon. Add more liquid if the beans become dry.
pantryslut: (stitch cooking)
Improvised carrot soup recipe, preserved for posterity. All measurements extremely approximate.

clove of garlic, chopped
1-2 Tbsp fresh ginger, chopped (more is better)(grated is cool too)
one onion, chopped
about 2 pounds (?) of carrots, chopped
4-6 cups of stock
1/2 tsp curry powder
1/4 tsp powdered ginger
pinch cayenne
salt and pepper
1/2 cup peanut butter

(I wanted it to taste gingery and peanut buttery and sweet.)

Saute the garlic, ginger, and onion. Add the carrots and saute for a few minutes, then add the stock and spices. Bring to a boil and cook until the carrots are tender. Add the PB. Puree. Eat.

Next time: lime juice at the finish, peanut and scallion garnish. Also I think I used more like 8 cups of stock and it was a little thinner than I prefer as a result (and thus, alas, hard to serve to children). Nonetheless, a success.

This would be great with cashew butter, too, should you have some lying around or something.
pantryslut: (hot dog)
Notes: use two pans next time. Put a double layer of noodles on the bottom.

Italian sausage next time too?

Erik and I discussed adding zucchini to the veggies sometime.

1 package lasagna noodles -- yes I did precook them, partially.

1 jar marinara sauce
1 small jar tomato paste
1 jar whole tomatoes, cut up
any herbs and spices you want to use -- in this case, a bit of dried Italian herb blend I had a sample of
salt and pepper

Combine these together and keep warm on the stove.

mushrooms, diced
fresh spinach, chopped
garlic, minced
salt and pepper

Saute the garlic, then the mushrooms until their moisture is gone, then the spinach until its moisture is gone, too.

1 container ricotta, and make it good
3/4 pound mozzarella, more or less
1/2 cup or so grated parmesan
2 eggs
salt and pepper

Combine these together.


Mom advises putting a very thin layer of sauce on the bottom of the pan to protect sticking. After that, it went like this: noodles, cheese mix, veggie mix, sauce. Top with more sauce.

Bake at 375 for 30-45 minutes. Let stand out of the oven for 10 minutes before serving.

This makes a really loose, saucy lasagna, but I like it that way. Just don't be surprised and/or modify accordingly.
pantryslut: (hot dog)
Yeah, I didn't measure. Makes one big pot of soup.

Olive oil
One large leek, minced
Two stems of green garlic, minced
Two large carrots, diced
One stalk of celery, diced
Four small turnips, diced
One big can crushed tomatoes
One 16 oz. container of really good beef stock
One small butternut squash, diced
Half a bag of frozen peas
Salt and pepper and some French and/or Italian dried herb blend
About 1/4 of a 16 oz. box of alphabet noodles, cooked

Pour enough olive oil into the bottom of your soup pot to coat. Heat until shimmering, then add leek, garlic, carrots and celery. Saute until softened. Add the turnip. Saute a few minutes more. Add the can of tomatoes and the beef stock. Bring to a boil, then turn down the heat to a simmer. Add the squash. Simmer until the squash is just soft, about 10-15 minutes. Add the peas, plus salt and pepper and any nice dried herb blends you might have lying around. Maybe also a pinch or two of cayenne. Bring back to a simmer. Add the cooked noodles. Bring back to a simmer. Adjust salt and pepper to taste. Serve.
pantryslut: (hot dog)
Tonight for dinner we had roast vegetables with peanut sauce over brown rice. I followed Edward Espee Brown and made a coconut-milk satay sauce, and I also tossed the roast veggies with curry powder and soy sauce and stuff, so there were several layers of flavor. I deviated from Brown by using winter vegetables instead of summer ones, but I don't think he'd mind: parsnips, turnips, carrots, and broccoli.

It was very simple and very tasty, but G. suggests a variation that I agree must be attempted: serve it over coconut rice instead. Mmmm.
pantryslut: (stitch cooking)
...has not been served yet. But I tasted it. I think this one will do, oh yes. (This does not preclude trying any of your wonderful suggestions too!)

No measurements, sorry.

All-purpose or waxy potatoes, skins on b/c I am lazy that way and besides, not only is it more nutritious but I like the flavor too

Cider vinegar
Red onion, finely diced
one shallot, minced
Smoked paprika

Boil the potatoes until tender when poked with a fork. Drain. As soon as they're cool enough to handle but still warm, cut into chunks. (You can also cut into chunks and then cook.) Usually I do this in salted water but my sous chef forgot the salt.

Put into a big bowl and add the rest of the ingredients to taste, with just enough mayo to bind and go light on the vinegar at first, but be generous with salt and pepper. Mix it up and eat.

And you know, this would be really great with some bacon added, too.
pantryslut: (hot dog)
So the pizza question wasn't for tonight, as you can tell by this post. I took two recipes and smashed them together, so I'm recording the results here for posterity. This is a good one for zucchini season. Measurements are approximate.

12 strips of bacon
1 large red onion, about a cup diced
2 cloves garlic, diced
1/2 cup white wine
6 small zucchini, diced large--about 2-3 cups
3-4 medium tomatoes, diced large--about 2 cups
a small handful of fresh marjoram leaves, chopped
a small handful of fresh basil leaves, shredded
4 oz. chevre, diced
salt and pepper
8 oz. dried pasta of your choice, cooked--I used gemelli

Cook the bacon until brown and crispy. Drain on paper towels and chop.

Pour off all but about 3 tablespoons of the bacon fat. Saute the onions for about 2 minutes, then add the garlic and saute a minute longer. Add the zucchini and the wine and cook until the wine is reduced by half and the zucchini begins to look cooked. Add the tomatoes and herbs and cook until heated through. Turn off the heat. Add salt and pepper and the cooked pasta, then the chevre. Toss and serve.

I don't know if it really needed the chevre, to be honest, but it was nice.


Sep. 3rd, 2010 05:13 pm
pantryslut: (stitch cooking)
You have a round of nice homemade pizza dough, waiting to be rolled out, topped, and baked. What do you put on it?
pantryslut: (stitch cooking)
Now all I need is a use for a whole lot of shrimp and mushroom stock :)

In related news, the soup tonight was delicious. I basically winged a simple vegetable soup: saute onions, then carrots, then green beans, fresh tomatoes, zucchini. Add a little tomato paste for body, and some chicken stock. Cook for a while. Salt and pepper. Add a big dab of pesto and some parmesan at the end, and maybe some vinegar and/or hot sauce, just a splash to perk things up.
pantryslut: (stitch cooking)
You have a small package of handcrafted "Vietnamese Duck Sausages" by a purveyor who is well-regarded but not Vietnamese. You do not have any idea how these sausages are seasoned until you eat them.

What do you serve them with?
pantryslut: (noodles)
Oh, and about those blueberries. For a while it seemed that we would never be able to eat them up, and I prepared my backup plan, as regular readers of this journal were privy to.

And then, all of the sudden, between the babies and G.'s morning cereal, we didn't have enough for any single recipe left. So I am sorry that I cannot report What I Did with the Blueberries, because it turns out all we did was eat 'em out of hand.
pantryslut: (hot dog)
If you had a lot of blueberries that needed eating, what would you do with them?

ETA: My freezer space, alas, is limited.
pantryslut: (hot dog)
Dinner last night was OK, but the next time I make black cod I think I am going to stir-fry it with black bean sauce.
pantryslut: (hot dog)
1. Hard to believe, but I have some morels -- about half a pound -- leftover from last night's dinner. What shall I do with them? Hm...

2. I am having bean choice paralysis. My pantry is full of beans (insert joke here), and yet I just stare and stare.

3. Something strange happened to the loose breakfast sausage in the skillet this morning. It didn't brown. Instead, it seemed to steam until it turned dry and hard and unappetizing. Then, when we turned the heat off and let it cool down, it started to take a little color. Any idea what was going on?
pantryslut: (hot dog)
The lads requested I preserve tonight's dinner recipe, so here it is.

Put on a big pot of salted water on to boil.

Meanwhile, saute two leeks in 2-3 Tablespoons of butter until soft. Add as many morels, rinsed and sliced into strips, as you can afford. Cook until soft. Sprinkle on a little chopped fresh thyme and cook for a minute more to release the aroma. Add about a half cup of creme fraiche. Thin with a little milk if needed, and warm through.

When the water is boiling, cook 1/2 lb. capellini pasta. Just before it's finished (and it cooks fast!), throw in two handfuls of frozen peas (I bet fresh would work just the same). Bring back to a boil and drain.

Put the pasta in the skillet with the sauce and combine well. Season with salt and pepper. Top each serving with a little grated parmesan if you like. Eat.
pantryslut: (hot dog)
Homemade granola is worth it just for the smell.
pantryslut: (hot dog)
1. I cooked the boar a la Anthony Bourdain, per [ profile] nitouche's suggestion -- a French boar stew, basically -- and it was divine.

2. I ended up hard-boiling most of my first set of pullet eggs. They were also fantastic. I will be getting more.


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